Basic and neutral compounds in the cooked odor from Antarctic krill [Euphausia superba]

Kubota, K.; Kobayashi, A.; Yamanishi, T. . Inst. of Food Chemistry

Basic and neutral compounds in the cooked odor from Antarctic krill [Euphausia superba]

1982

Kubota, K. | Kobayashi, A. | Yamanishi, T. (Ochanomizu Univ., Tokyo (Japan). Inst. of Food Chemistry)

AGROVOC关键词

aldehydes alimentos animal animal aquatique animales animals aquatic animals aquatic organisms arthropode arthropods ceiuapa (grupos de especies) chemicophysical properties cooking crustacea cuisson eucarida foods fruits de mer invertebrados invertebrates isscaap groups of species krill malacostraca organic compounds organisme aquatique organoleptic properties procesamiento processing produit alimentaire seafoods traitement

书目信息

发表于

Agricultural and Biological Chemistry (Japan)

卷 46 期 11 ISSN 0002-1369

页码

pp. 2835-2839

其它主题

Coccion; Isscaap group b-46; Invertebre; Olor / composicion; Propriete organoleptique; Aldehyde; Ceiuapa (grupo b-46); Aldehidos; Propiedades organolepticas; Propriete physico-chimique; Alimento de origen marino; Propiedades fisico-quimicas; Smell / composition; Compose organique; Odeur / composition; Animales acuaticos; Organismos acuaticos; Artropodos; Groupe b-46 de la csitapa; Groupe d'especes de la csitapa; Compuestos organicos

语言

英语

注释

18 ref.; Summary (En)

类型

Summary

自何时收录于AGRIS: 1983-06-15

格式: AGRIS AP

数据提供者

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